Mean Chef's Cheddar Cheese Potato Rolls

Recipe by Greffete
READY IN: 1hr 25mins




  • Lightly oil mixing bowl and dough hook to prevent dough from sticking.
  • In mixing bowl, whisk together water, milk or half and half, sugar, salt, yeast, shortening and hot sauce.
  • Stir to dissolve salt and sugar.
  • Stir in grated potatoes and 1 1/2 cups of the cheese and enough of the flour to make a soft dough.
  • When you can no longer mix by hand, begin kneading or remove dough to a mixer and knead 8 minutes.
  • Turn dough out onto a lightly floured board and knead by hand about 2 minutes to smooth.
  • Cover with a tea towel and let rest 15 minutes.
  • Divide dough into roll-sized mounds, about 12-16, depending on size desired.
  • Form into ovals and place on a baking sheet.
  • Brush with melted butter and sprinkle tops lightly with cornmeal.
  • Place baking sheet in a large, drawstring plastic bag and let rolls rise 30 minutes.
  • Pre-heat oven to 400 degrees F.
  • Make a shallow slash on top of each roll.
  • Bake for 15 minutes, then reduce heat to 375°F.
  • and sprinkle remaining 1/2 cup of cheese on top of bread.
  • Bake another 10 minutes or until rolls are nicely browned and cheese is melted.